This is a delicious sandwich, BUT...I would recommend leaving the garlic out of the bean mixture. I love garlic, but it stood out waaaay too prominently - I could still taste it in my mouth the next evening!! Also, adding pickles onto one of the layers is a nice addition that brings it further in line with a traditional Cuban sandwich.
This update on a traditional Cuban sandwich adds a spicy black bean spread and sweet mango, which balances the salty ham. If mango isn't your thing, use low-acid tomatoes.
More From Cooking Light
Total: 14 Minutes
- Calories: 383
- Fat: 11g
- Saturated fat: 4.4g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 1g
- Protein: 21g
- Carbohydrate: 53.6g
- Fiber: 7.7g
- Cholesterol: 27mg
- Iron: 3.2mg
- Sodium: 724mg
- Calcium: 278mg
- 4 (3-ounce) whole-wheat sub rolls, cut in half lengthwise
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon chili powder
- 2 garlic cloves, minced
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 4 ounces thinly sliced reduced-sodium deli ham
- 1 peeled mango or 2 large tomatoes, thinly sliced
- 3 ounces thinly sliced provolone cheese
- 2 tablespoons olive oil, divided
- 1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.
- 2. Combine cilantro, lime juice, chili powder, garlic, and black beans in a food processor; process until almost smooth and spreadable, adding a few drops of water, if necessary. Spread bean mixture evenly on bottom halves of the prepared rolls. Layer rolls evenly with ham, mango or tomatoes, and provolone cheese; replace top halves of rolls.
- 3. Heat 1 tablespoon olive oil in a large skillet over medium heat for 5 minutes. Add 2 sandwiches to pan; place a cast-iron or other heavy skillet on top of sandwiches; press gently. Cook 2 to 3 minutes on each side or until sandwiches are golden brown (leave cast-iron skillet on sandwiches while they cook). Remove sandwiches from pan; repeat procedure with remaining 1 tablespoon oil and 2 sandwiches.
This updated version of Nuevo Cubano is based on a recipe that originally ran in Cooking Light, August 2010. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.
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